ID:
501797
Duration (hours):
8
CFU:
1
SSD:
SCIENZE TECNICHE DIETETICHE APPLICATE
Year:
2025
Overview
Date/time interval
Secondo Semestre (02/03/2026 - 05/06/2026)
Syllabus
Course Objectives
Aims: the aim of the course is to provide basic knowledge in food and human nutrition through the principles of Dietetics and clinical nutrition in prevention and management of medical nutrition therapy. Specifically:
-learn about the physiological, dietary and nutrition-specific guidelines for a balanced diet
-acquire the expertise to assess the State of nutrition on different population groups
-acquire expertise in Dietetics applied to risk or pathological conditions
-learn about the physiological, dietary and nutrition-specific guidelines for a balanced diet
-acquire the expertise to assess the State of nutrition on different population groups
-acquire expertise in Dietetics applied to risk or pathological conditions
Course Prerequisites
Biochemistry and Phisiology
Teaching Methods
lectures
Assessment Methods
- Type of test : The final test consists of one trial written semi-structured from the duration of 45 minutes , to be carried out in same day established for other modules of the course integrated , aimed at evaluating skills acquired during the course . The written Test includes n. 10 multiple answers questions and n. 2 questions answered open for evaluation the application practice from the theoretical knowledge.
- Rating scale: The grade is expressed in thirtieths . Voting for answer questions multiple is as follows : 2 points for each correct answer ; 0 points for absent answers ; -0. 5 for the wrong answers . Voting for open questions instead it is the following : from 0 to 5 points for each request .
- Evaluation criteria : The written test with crosses (multiple choice) will contribute 66% of the final grade , while the open questions for the 34% . A test is considered sufficient with a score minimum of 18/30. Knowledge will be evaluated acquired from the course , communication skills effective and use appropriate language scientific .
- Materials allowed: During the written test , it is allowed the use of non- programmable calculators .
- Return of the results : The results will be trials releases to students via an email notification system , managed by the course coordinator integrated .
- Evaluations integrated: For The teachings that include more modules, the final evaluation will be the weighted average of the votes obtained in the individual modules, holding account of the relative weight of each In the context of the course integrated .
- Rating scale: The grade is expressed in thirtieths . Voting for answer questions multiple is as follows : 2 points for each correct answer ; 0 points for absent answers ; -0. 5 for the wrong answers . Voting for open questions instead it is the following : from 0 to 5 points for each request .
- Evaluation criteria : The written test with crosses (multiple choice) will contribute 66% of the final grade , while the open questions for the 34% . A test is considered sufficient with a score minimum of 18/30. Knowledge will be evaluated acquired from the course , communication skills effective and use appropriate language scientific .
- Materials allowed: During the written test , it is allowed the use of non- programmable calculators .
- Return of the results : The results will be trials releases to students via an email notification system , managed by the course coordinator integrated .
- Evaluations integrated: For The teachings that include more modules, the final evaluation will be the weighted average of the votes obtained in the individual modules, holding account of the relative weight of each In the context of the course integrated .
Texts
Società Italiana di Nutrizione Umana, SINU. Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana, IV revisione. Milano: SICS Editore, 2014. ME Barasi “Nutrizione e Salute” Edizione italiana aggiornata a cura di H Cena, G Turconi, A Tagliabue. Edizioni Mediche Scientifiche Internazionali, Roma, 2003. Cannella - Mariani Costantini - Tomassi “Alimentazione e nutrizione umana” Il Pensiero Scientifico Editore, Roma, III ed. 2016. LK Mahan, S Escott-Stump “Krause’s Food and Nutrition Therapy” Saunders Elsevier Canada, 12th Edition, 2008. G Fatati . “Dietitica e Nutrizione: Clinica, Terapia e Organizzazione” Il Pensiero Scientifico Editore, Roma, 2007. U Leuzzi, E Bellocco, D Barreca “Biochimica della Nutrizione” Zanicheli Editrice, Bologna 2013. Lisa Hark, Darwin Deen, Gail Morrison “Medical Nutrition and Disease: A case-based Approach” 5th Edition, October 2014, ©2014, Wiley-Blackwell - Scientific Guidelines
Contents
1. Expenditure and energy balance, energy requirements
2. Physiological diet in adulthood (dietary guidelines/LARN)
3. Food groups and food pyramid
4. Assessment of Nutritional Status in adults
5. Obesity and diet therapy
6. Metabolic Syndrome (diabetes, dyslipidemia, hypertension) and diet therapy
7. Nutritional approach to Gastrointestinal Inflammatory Diseases
8. Eating Disorders and clinical nutrition approach
9. Neurodegenerative disease
10. Nutritiont and Cancer
2. Physiological diet in adulthood (dietary guidelines/LARN)
3. Food groups and food pyramid
4. Assessment of Nutritional Status in adults
5. Obesity and diet therapy
6. Metabolic Syndrome (diabetes, dyslipidemia, hypertension) and diet therapy
7. Nutritional approach to Gastrointestinal Inflammatory Diseases
8. Eating Disorders and clinical nutrition approach
9. Neurodegenerative disease
10. Nutritiont and Cancer
Course Language
Italian
Degrees
Degrees
MEDICINE AND SURGERY
Single-cycle Master’s Degree (6 Years)
6 years
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